I love fried green tomatoes. I know lots of people don't like them, but I do! I don't have them often and consider them to be a rare treat mainly because you can never find green tomatoes in the store.
Well this year my garden has been abundant with tomatoes and since we have a very short growing season, the tomatoes will not have time to ripen on the vine. I have to pick them early before they freeze. Guess what that means?
FRIED GREEN TOMATOES!!!
It's been a long time since I've made them, so I had forgotten what to use, so I have been looking online for various recipes to try. This one too bland, this one too oily. I even came across a baked green tomato recipe that I tried. It wasn't so good, but I'm not ready to give up on it yet. It just needs a little tweaking.
Just now did I find my perfect fried green tomato recipe and here's what I did.
Items Needed:
Deep fryer with oil (I have a little Fry Daddy- I like to call it my Fry Baby)
A good number of tomatoes
Flour
Bread Crumbs (Italian style is great, but all I had on hand was plain)
Various seasonings - my favorites are pictured here:
Don't forget a few plates, paper towels, and something to scoop the tomatoes out of the fryer.Layer a plate with paper towels and set aside. This is what you'll drain them on.
In a medium mixing bowl combine bread crumbs, flour, and spices and mix them well. I didn't use a measuring cup or spoon, but I had way more bread crumbs than flour. I might have only had a couple table spoons of flour.
Slice your tomatoes up. You don't want them to be too thin! Too thick and they will be hard! Mine were about 1/4 inch thick.
Now, here's the part I've been missing in other recipes. Dip the tomato slice into some water and dredge them into the bread crumb mixture. Make sure they are coated all around. Cover several tomatoes BEFORE cooking.
When you're all ready, drop 3-4 slices into the fryer. While they are cooking, take your scooper thing and flip them around in the oil. They do not take long to cook! If you over cook them, they will be soggy and full of oil... YUK! Don't cook more than 2 minutes - even that might be too long. When you take them out, poke them with a fork - if it goes in easily but has slight resistance, that's about right.
Lay them on the paper towel covered plate to drain excess oil. While they drain, do another batch of tomatoes in the fryer. Don't stack new ones on top of the ones you just put down otherwise they will soak up the oil draining off the new ones... BLEH. And don't leave them on the paper towel too long because they will soak the oil up again. Put them on another plate or paper towel.
Serve hot and enjoy!
1 comment:
Yum.
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